The Best Curry Udon

• 100 grams Sliced pork belly
• 1 Japanese leek
• 1 sheet Aburaage
• 1 tbsp total Konbu and bonito based dashi stock granules
• 1 tbsp each Mirin and soy sauce
• 1200 ml Water
• 4 cubes Curry roux
• 1 Katakuriko slurry
• 3 bunches Cooked udon noodles

1. Cut leeks into diagonally slices, and aburaage and pork into 1 cm widths.
2. In a pot, add the water, soup stock, mirin and soy sauce.
3. Add vegetables, aburaage, and meat and cook.
4. Turn off the heat and add the roux cubes.
5. Wait for a minute and turn on the heat again and stir well.
6. Add the dissolved katakuriko to thicken the sauce to your liking, and add the cooked noodles.

pork belly, aburaage, konbu, soy sauce, water, curry roux, slurry, noodles

Taken from cookpad.com/us/recipes/145054-the-best-curry-udon (may not work)